- Prepare sweet potatoes and put in oven
- Prepare rest of salad
- Prepare sandwiches
Sweet potato citrus salad
This salad is so filling, you won’t be hungry until the next morning! Make double the amount of salad dressing and use it throughout the week, it will be good for up to 4 more days in the fridge.
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Ingredients:
- 4 ounces butter lettuce
- 3 sweet potatoes washed, skin on and cut into wedges
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt pink Himalayan
- 1 teaspoon curry powder
- 1 cup sundried tomatoes thinly sliced
- 2 tangerines peeled and sliced around the core, saving core
- 3 scallions thinly sliced
- 1/4 cup Balsamic vinegar
- 1 tablespoon whole grain mustard (optional)
- 1 tablespoon silan
- 1 tablespoon fresh mint chopped
Directions:
- Preheat oven to 375°F
- Prepare baking sheet with parchment paper. Place sweet potato wedges on pan without overlapping.
- Drizzle with ⅛ cup of olive oil and spices, mix well and place in oven for 35 minutes
- In a large serving bowl, add lettuce, sundried tomatoes, tangerine slices, scallions and sweet potatoes
- In a jar with a lid, add ⅛ cup of olive oil, juice of 2 tangerine cores, mustard, silan, fresh mint and ½ teaspoon of salt and shake well before dressing salad.
Notes & Tips:
Feel free to substitute oranges for tangerines, or even clementines - just double the amount because they are small!
Rustic sandwiches
It is crunchy and warm on the outside and soft on the inside, cheese melting but not greasy. You will never order a sandwich in a restaurant again!
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Ingredients:
- 2 red peppers sliced
- 1 long green spicy pepper sliced (seeds removed for less spice)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt pink Himalayan
- 1 teaspoon Balsamic vinegar
- 8 slices rustic bread
- 1 chunk fresh mozzarella thinly sliced into 16 squares
- 1 avocado (large) sliced
- 1 bunch fresh basil stems removed
- 3 tablespoons whole grain mustard or 4
Directions:
- Preheat oven to 450°F
- Place parchment paper in baking dish. Add both peppers, olive oil, salt, thyme and balsamic vinegar and mix well.
- Place in oven for 30 minutes
- Place slices of bread open on wooden chopping board and spread with mustard on one side.
- Place fresh basil, cheese, and warm peppers
- Place large saute pan on high heat. Close sandwiches and place on pan for 1 ½ minutes per side. Place back on chopping board and cut in half and serve on board!
Notes & Tips:
Feel free to substitute ingredients within the sandwich, but this is really the greatest method of sandwich making. You will never be able to order a sandwich from a restaurant again!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Make an even bigger and better salad for tomorrow!
Add remaining fresh mozzarella, avocado, fresh basil and roasted peppers to the already existing salad recipe. Have dressing on side until ready to serve!
